• Last updated 2/16/10 by Nicko

A pasta that looks almost exactly like rice. It is cooked exactly like pasta in boiling water. read more

• Last updated 2/16/10 by Nicko

A neutral oil (or sometimes a flavorful oil like olive oil) infused with a truffle flavor. Some oils are certainly more "truffley" than others. read more

• Last updated 1/3/12 by Denis Dubiard

A rare fungus that grows underground (only several inches below ground). They come in both white and black varieties. Not all truffles are created equal, as there can be considerable quality differences between truffles due to ripeness and location of harvest. Truffles have a pungent, almost magical flavor that is greatly appreciated among gourmets.     La Truffe A fungus that grows under certain trees mainly Oaks, but also chestnut, hazel and Beech                      Arguments amongst truffle scholars   The name comes from the Latin Tuber or... read more

• Last updated 2/16/10 by Nicko

Vegetables that are cut to resemble a small, slightly tapered cork, but instead of being smooth it is cut to have 7 equally large facets. read more

• Last updated 2/16/10 by ChefTalk.com

ChefTalk invites chefs, cooks, bakers, culinary students, home cooks, and all food lovers to participate in the first annual digital photography contest, Foodies’ Food Eyes. The competition, open to all interested in the creation of food, challenges you to use your perspective to capture your impression on the world of cooking and food. The winners in each of the two categories (Manipulated and non-manipulated) win prizes and have their photo featured in the ChefTalk newsletter as well as prominently displayed on the site. Submit your favorite impression of food... read more

• Last updated 3/8/10 by Nicko

Written By Chef Peter Martin This past fall I found myself unemployed.  With the economy the in the middle of its downward spiral, this was not a good thing.  And being a chef in Wisconsin my prospects were few.  While job hunting I got a call from a friend who had recently made the jump from the restaurant world into the world of institutional foodservice.  He claimed that he was enjoying his job and the lifestyle it afforded him, and better yet, he knew of a position open in his company working as a food service director for the county jails, and felt I should send... read more

• Last updated 2/16/10 by JackBlack

To look in any dictionary under the word "roast" will most likely yield a definition such as "to cook foods using dry heat in a contained oven or near an open flame". Sounds simple, right? As with anything though, a roast can be made as uncomplicated or elaborate as one decides. I personally like to keep things simple. Once, while taking a course on French Cuisine at Le Cordon Bleu in Paris, I witnessed a chef roasting three capon. As simple as it sounds it was one of the most beautiful yet laborious roasts I had ever seen. First he slid the thinnest slivers of black... read more

• Last updated 2/16/10 by JackBlack

Because I believe that homemade bread offers benefits on many levels, and that it is neither demanding nor difficult to make—that it doesn't have to disrupt the rhythm of your life but can become part of it—I begin without ceremony. For crusty, country-style bread, which is bread in it's original and most basic form, you'll need the following ingredients: bread flour, water, yeast, and salt. As for equipment, a large bowl and wooden spoon are all that are required if, but an upright electric mixer makes the job a little easier. And a few other pieces of equipment that... read more

• Last updated 3/8/10 by Nicko

Written By Chef Peter Martin Cobblers, Crisps, Buckles and Grunts; we've grown up hearing the names but do you know the difference?  What is a Pandowdy anyway and what the heck is a Slump?  And while we are at it, what is the difference between a Crisp and a Crumble?  These are just a few names of fruit desserts that grace American tables.  Ask the average person, on the street, to describe any of these and they might be able to give a description of a cobbler or a crisp.  Ask the same question to the next person and you are apt to get a totally different description,... read more

• Last updated 2/28/10 by Nicko

by: Chef Jim Berman The rise of contemporary television chef-dom has done little for the classics. Prime time recipes must fit neatly into their allotted time slots, sans commercial interruptions, but allowing for the back-up bands and viewer questions. What could be a forum for intense discussion and demonstration has evolved into a few minutes of splash, bam and shaaaaazam; it is entertainment with some instruction as garnish. Not to say all is lost, as there are some fiercely talented chefs creating some fantastic food. Unfortunately, to keep pace, and ratings,... read more